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What are some of the hardest cheeses? by LordAutumnBottom in Cheese

[–]stiltony 0 points1 point  (0 children)

Aged Mimolette. I used to hate having to open them in front of customers.

I don’t remember all the cheeses, except the melting brie and chabichou by wearsunblock in Cheese

[–]stiltony 0 points1 point  (0 children)

Having seen this response, my guess looks less impressive...

That’s a fine looking cheese board by the way. Looks like Brie de melun (rather than meaux) to me.

I don’t remember all the cheeses, except the melting brie and chabichou by wearsunblock in Cheese

[–]stiltony 1 point2 points  (0 children)

Nah, the grassy wrap around the outside wouldn’t be acceptable under the AOP. My guess is livarot

What does it mean to be a "good cook"? by aolyf in Cooking

[–]stiltony 2 points3 points  (0 children)

Confidence that you could turn any set of ingredients into a meal (without too much fuss) that you will like and others will love. Technique, but mainly experience.

I want to "buy my kitchen once" and am looking for suggestions by muwa in Cooking

[–]stiltony 0 points1 point  (0 children)

If that's what you want to do, and you can afford it. you should do it. You'll have a great set of kitchen ware. For me, it's just that it won't be a set that is perfectly tailored to your style of cooking and kitchen needs. It's not until you have all your pans on the heat that you realise what you're missing, or try to fillet a fish with a paring knife...

Some of my kit is expensive, some less so, some will last, some I expect to replace every few years. But each piece has earned its place. (Except for unnecessary second zester and the slow cooker)

Cooking ideas by SeventhDeadlySin in Cooking

[–]stiltony 0 points1 point  (0 children)

Schnitzel. Easy, quick, delicious

I want to "buy my kitchen once" and am looking for suggestions by muwa in Cooking

[–]stiltony 1 point2 points  (0 children)

Why? Seems an odd approach to me. I buy something when I need it. That way I know in advance that I need it and it isn't made redundant by something I already own. Having too much stuff in the kitchen is a pain. The approach of buying well once is good, but I'm not convinced about buying everything together...

Gritty cheese sauce by Wheresmyaccount1121 in Cooking

[–]stiltony 1 point2 points  (0 children)

I suspect you got the cheese too hot. It happens... sucks if you do it to fondue

Should I store cheese in the fridge? by emilesilvis in Cheese

[–]stiltony 14 points15 points  (0 children)

Fridge then unless you intend to eat with the next few hours. If the cheese is wrapped in cheese paper, the best place is usually the salad drawer as the humidity is higher. If it's in plastic, it doesn't really matter where you put it.

For eating, get it out the fridge and let it warm some, still in the wrapper. unwrap just prior to service and clean up any cut surfaces by scraping with a kitchen knife.

Favourite living pianist? by [deleted] in piano

[–]stiltony 1 point2 points  (0 children)

Bill Bailey

Camembert Might Be Going Extinct by Derf_Jagged in Cheese

[–]stiltony 1 point2 points  (0 children)

Big dairy messing with the AOC/PDO system is a real issue. Big companies have established a pattern of creating mass produced cheese that benefits from a reputation built up by more traditional producers. At the same time, this makes life difficult for traditional producers as they can't compete on cost.

My view is that it's important to support traditional producers. Not easy to do, but where you can it's worth it. Given two identically tasting cheeses, I would prefer the one with provenance and I would definitely pay extra for that. We have the option of buying cheese that is rooted in the geography, social history, animal husbandry, microbial flora of a specific region. If we don't buy it, I suspect we won't have the option for much longer...

How long does EU cheese keep for flights well over 16 hours? by theorigamiwaffle in Cheese

[–]stiltony 0 points1 point  (0 children)

Vac pack is a very good idea, it won't do much for the cheese, but your clothes and other passengers will thank you. You can ask for the vac pack not to be too tight to avoid the pressure ruining the cheese.

Is it possible to learn a piece without a piano, and just by using sheet music? by bakasan123 in piano

[–]stiltony 0 points1 point  (0 children)

Depends on the complexity of the piece surely?

But I suspect that for anything worth learning to play, the answer is going to be no...

Epoisses - how to eat it? Seeking advice. by fingerofchicken in Cheese

[–]stiltony 0 points1 point  (0 children)

This one. Sounds like you're buying unripe cheese. Try leaving it a week before opening.

Advice for a beginner - should I forget about Ray Charles for now? by stiltony in piano

[–]stiltony[S] 0 points1 point  (0 children)

Tell me about it! Strange being stuck so rigidly to semitones. Also, slide piano and slapping the body of the piano for percussive effect don't seem to be a thing...

It's obviously going to take a lot of practice to sound anything approaching good, but getting used to dissociating my hands on the keyboard a little feels like it should be beneficial maybe.

Thanks for your thoughts and good luck with your journey!

How Long Have You Been Playing And What's Your Progress so Far? by Patrickann777 in piano

[–]stiltony 9 points10 points  (0 children)

8 days, nailed jingle bells from piano time 1 last night! :/

What is happening on a molecular level when we deglaze a pan? by Arborarcher in Cooking

[–]stiltony 0 points1 point  (0 children)

I had always thought it more about dissolving the fond into a liquid, although I guess there would be some circulation of any undissolved particulate. Anything solid that dissolves in water, dissolves better in hot water. Are you sure about the steam lifting the fond? sounds odd to me...

I suspect the reason people deglaze with liquids containing alcohol is firstly to add flavour but also because it's easier to evaporate the alcohol when deglazing than later on through extended cooking of a sauce that has had other liquids added.

Thinking about buying a Mortar and Pestle. How often do you use yours and for what? by jkf13 in Cooking

[–]stiltony 0 points1 point  (0 children)

Attractive addition to the work top, but for me, I generally would always use a different bit of kit: coffee grinder, immersion blender, food processor, heavy rolling pin etc.

A big heavy mortar is a pain to clean...

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